Recipe courtesy of 100 Days of Real Food
INGREDIENTS – SERVES: 5 TO 6
- 1 whole chicken (about 4 pounds), cut into parts – ask the butcher at the grocery store to cut it for you
- 1 head cauliflower, cut into florets with big stems removed
- 1 lemon, thinly sliced (with peel left on)
- 6 cloves garlic, minced
- 1 teaspoon lemon pepper (sold in spice aisle)
- ½ teaspoon salt
- 2 tablespoons olive oil
- 2 rosemary sprigs
- 1 cup water
INSTRUCTIONS
- Preheat oven to 450 degrees F.
- In a large roasting pan arrange the raw chicken parts and cauliflower. Add the lemon slices and then sprinkle the entire dish with the garlic, lemon pepper, and salt. Drizzle the olive oil over top and rest the two rosemary sprigs across the top.
- Pour 1 cup of water in the bottom of the roasting pan and bake until the chicken breast registers an internal temperature between 170 to 175 degrees with a quick read thermometer, about 30 minutes.
NOTES
- The chicken can be browned in a skillet on the stove prior to roasting, but is not necessary. I tried it both ways and while searing the chicken added a nice additional flavor it certainly is not an extra step I would want to deal with when short on time. The chicken pictured above was not browned in advance and the outcome was delicious.
- We recommend organic ingredients when feasible
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[wpurp-searchable-recipe]Lemon Roasted Chicken and Cauliflower – – – [/wpurp-searchable-recipe]
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